Chef Hubert's Exquisite Oysters and Mussels with Spinach and Tomato Sauce

• 600 g spinach leaves
• 24 Marennes-Oléron oysters No. 2/3
• 2 litres Bouchot mussels
• 3 tomatoes
• 2 garlic cloves
• 1 large onion
• a few sprigs chervil
• 15 cl fresh cream
• 60 g butter
• 220 g carrots
• milled pepper
• 170 g diced tomato

1. Open the oysters, collect the filtered juice, clean the flesh, and set aside in their juice.
2. Shell the mussels and set aside.
3. Cut the tomatoes into large chunks, blend with the peeled garlic cloves, and set aside.
4. Briefly poach the oysters and mussels in the oyster juice to firm them up, then keep warm.
5. Finely dice (brunoise) the carrots and onion, blanch briefly, then sweat gently in butter with a light seasoning of salt and milled pepper.
6. Trim the spinach leaves, sweat them raw with light salt and pepper, then drain well.
7. Heat the blended tomato mixture with one-third of the oyster juice and the fresh cream. Reduce to a sauce consistency, then mount with the remaining butter for a silky finish.
8. Arrange a thin crown of spinach in deep plates, place the oysters and mussels in the center.
9. Top with the vegetable brunoise.
10. Coat the seafood with the garlicky tomato sauce and garnish with chervil sprigs.

A signature creation by Chef Hubert, showcasing his expertise in elevating fresh seafood with balanced, vibrant flavors.